This easy lasagna soup recipe will quickly become a favorite in your home. Made with a jar of pasta sauce, bell peppers, mushrooms, sweet onions, pasta, and cheese, this soup is packed with great colors, flavors, and texture. It’s good to the last drop.
I love lasagna so creating a soup that tastes just like it but is half the work is just a winning idea. We love to serve this one pot lasagna soup during the fall and winter months when the weather is chilly. It goes so well with crusty French bread and together they make a hearty combination that’s sure to warm you up from the inside out.
What is lasagna soup?
Lasagna is a layered dish containing a sauce (usually tomato based), pasta, meats, and cheeses so this soup is a combination of all of those elements but in a rich and flavorful tomato broth instead. We make this easy lasagna soup with spaghetti sauce to give us a simple base to branch off of and with the other added ingredients we get a fabulous dinner that makes a lot of portions so everyone can have second helpings (you know you’ll want them!)
Lasagna soup ingredients
-Pasta sauce: You will need 1 24-ounce sized container of pasta sauce. Any brand or flavor will do. I like the garlic and parmesan flavored ones.
-Onion: Adding 2/3s cups of sweet onion into the soup will give us a great depth of flavor.
-Garlic: Use 2 teaspoons of minced garlic to really make this soup incredible.
-Bell pepper: One diced green bell pepper will give some flavors and nice color contrast to every bowl.
-Beef broth: Use 2 14.5 ounce sized cans of beef broth to help make a thinner base for the soup.
-Tomatoes: You will need 2 14.5 ounce sized cans of diced tomatoes.
-Mushrooms: Use 8 ounces of sliced fresh mushrooms.
-Meat: You will need 1 pound of ground Italian sausage that has been cooked and crumbled. Ground beef will work too.
-Salt: Use just a teaspoon of salt to help enhance the flavors in this soup.
-Italian seasoning: To give us more flavor you will need 1 teaspoon of Italian seasoning.
-Pasta: Add in 3 cups of uncooked Radiatore pasta or any other small type of pasta.
-Water: Adding in 2-3 cups of water will help you achieve a better soup consistency after the pasta has been cooked to prevent the soup from getting too thick as the pasta absorbs liquid.
-Cheeses: Use a combination of 1 cup of mozzarella cheese and ½ cup of parmesan cheese (both shredded) So that your soup really does taste like a cheesy lasagna.
How to make lasagna soup
In a large stockpot combine the onion, minced garlic, and green bell pepper.
Add in about ½ of one can of broth and cook for about 7-8 minutes over medium heat.
Add in the remaining broth, pasta sauce, tomatoes, mushrooms, and sausage.
Heat until just boiling and then add in the salt, Italian seasoning, and uncooked pasta.
Cover the pot and let it simmer for 20 minutes.
Add in water until you’ve reached your desired consistency for the soup.
Cook the soup for another 5 minutes.
Combine the cheeses in a bowl and when you ladle the soup into serving bowls top with some of the cheese.
- 1 24- oz jar Prego Roasted Garlic Parmesan pasta sauce
- 2/3 cup diced sweet onion
- 2 tsp minced garlic
- 1 green bell pepper diced
- 2 14.5 oz cans beef broth
- 2 14.5- oz cans diced tomatoes undrained
- 8 oz sliced fresh mushrooms
- 1 lbs Italian sausage or ground beef cooked and sliced/ crumbled
- 1 tsp salt
- 1 tsp Italian seasoning
- 3 cups uncooked Radiatore pasta*
- 2-3 cups water
- 1 cup shredded mozzarella cheese
- 1/2 cup shredded Parmesan cheese
- Combine the onion, minced garlic and green pepper in a large stockpot. Add in about 1/2 of 1 can of broth and cook for about 7-8 minutes on medium heat. Add the remaining broth, tomatoes, mushrooms and sausage. Heat just until boiling, and then add the salt, Italian seasoning and uncooked pasta. Cover and simmer 20 minutes. Add in water until your desired consistency is achieved. Heat an additional 5 minutes.
- Combine cheeses. Ladle soup into bowls and serve topped with cheese.
- *Just about any type of small pasta can be used, but I like the way the Radiatore pasta mimics lasagna noodles.
Can I add in more ingredients?
Yes, this soup can handle the addition of added meats or veggies so if you want to load it up and make it even more filling, go for it. Some readers have doubled the meat and added in more bell pepper and onion and had great success.
How long is leftover lasagna soup good for?
This soup can last about 3-5 days in the fridge or 3 months in the freezer assuming you have it stored in an airtight container. Make sure to remove any noodles from the soup before placing it in the fridge or freezer as the texture will be very mushy when thawed and reheated and cause the soup to become gummy.
If you plan on making this a freezer meal in advance, then I recommend cooking noodles separately and adding them to individual bowls as you serve the soup so that you save yourself the work of fishing noodles out of the pot later.
Products that will help you re-create this recipe at home:
- 8-piece stainless steel measuring cups and spoons set
- T-fal 12-quart stockpot
- Brushed stainless steel ladle
- Utility cutting board
Check out these other great soup recipes
- ZUCCHINI SAUSAGE SOUP
- CHEESY BROCCOLI POTATO SOUP
- CROCKPOT CHICKEN TACO SOUP
- CHEESY TOMATO SOUP
- CROCKPOT HAM AND BEAN SOUP
- SLOW COOKER CHICKEN ALFREDO SOUP
- BEST TOMATO BASIL SOUP
- CREAMY CHICKEN WILD RICE SOUP
- CREAMY VEGETABLE SOUP
- CLASSIC CHICKEN NOODLE SOUP
- FRENCH ONION TOMATO SOUP
- CHICKEN ALFREDO SOUP
- LEMON CHICKEN VEGETABLE SOUP
- CHILLED PEACH SOUP
This is the best lasagna soup recipe and one you’ll love for years to come. Enjoy it with your family soon to warm up during these cold and chilly days.